Bone Broth 101

  • Use a combination of bones, joints and feet.  Usually beef or veal work best for a bone broth but you can use chicken too. Chicken feet work great to get extra gelatin.
  • Roast bones before hand until golden brown for added flavour and depth.
  • Put bones in a pot and add water until the bones are JUST covered.
  • Use an organic apple cider vinegar – I like Bragg’s.
  • Skim off any scum from the broth throughout the simmering stage. This is normal so just keep skimming.
  • Add water only to keep the bones covered as necessary.
  • Peel your vegetables before they go in the broth so they don’t give off a bitter flavour.

Ingredients:

  • 2-3kg of bones (beef, veal or chicken)
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 3 celery sticks, roughly chopped
  • 1/4 cup apple cider vinegar
  • Water

Optional: parsley, celery leaves, sea salt, herbs and spices to taste

NOTE: You’ll also need a large stock pot to cook the broth in.

Method:

1. Preheat the oven to 180°C.

2. Place the bones on a baking tray lined with baking paper and roast in the oven until golden brown.

3. In the meantime, wash and peel your vegetables. Roughly chopping into medium sized pieces.

4. Once the bones are golden brown, place them into a large stock pot and fill with water until the bones are just covered. Add the vinegar and allow to sit for 30 minutes.

5. Add the vegetables to the pot and season with salt and pepper.

6. Bring the broth to a boil and reduce to a simmer.

Beef: 48 hours
Chicken: 24 hours

7. As the broth is simmering, you will notice scum rising to the surface. Remove the scum with a large spoon and discard. You’ll need to check the broth every 20 minutes for the first few hours to remove any scum.

8. Once done, remove from heat and allow to cool. Strain the vegetables and bones with a strainer to remove all bits of floating bone and vegetable. When cool enough, store in the fridge for up to 5 days or freeze for later use.

You can use bone broth as a base for lots of recipes including soups, stews and recipes that call for a stock. Let me know how you went with your first bone broth experience below x